WHO'S IT FOR?Brown Crab head with sour cream and koji induced buckwheat, a dish Chef Nicolai developed when the Brown Crab was in its peak season. Image: Under Facebook.
Foodies who lust after something extra than just tasty cuisine - the view will definitely not disappoint at Under. Gourmet globetrotter's can expect nothing less than fresh ingredients combined with a truly unique dining experience. With an ever-changing menu, the ingredients are used to complement what is in season with their local unique produce. The restaurant also offers a paired beverage menu to accompany the menu.
WHY WE LOVE IT
This restaurant will certainly put Southern Norway on the gourmet map and will also provide Europe with an experience that is only usually available in the Maldives. At five and a half metres below the sea, guests have the chance to delve below the ground - the only experience like this in Europe.
Snøhetta Founder and Architect, Kjetil Trædal Thorsen says: “Under is a natural progression of our experimentation with boundaries. As a new landmark for Southern Norway, Under proposes unexpected combinations of pronouns and prepositions, and challenges what determines a person’s physical placement in their environment. In this building, you may find yourself under water, over the seabed, between land and sea. This will offer you new perspectives and ways of seeing the world, both beyond and beneath the waterline”.
WHAT'S THE COST?
The immersion menu costs from approximately £200.
Flights from London to Kjevik, Norway, take about two hours.
Transfer from Kjevik airport to Under restaurant in around one hour 20 minutes.